Method for producing sweetener compositions and sweetener compositions

ABSTRACT

Provided herein are compositions with enhanced sweetness or reduced caloric content per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.

CROSS-REFERENCE

This application is a continuation application of U.S. application Ser.No. 15/045,145, filed on Feb. 16, 2016, which is a continuation ofInternational Application No. PCT/IB2015/000773, filed on Apr. 3, 2015,which is a continuation-in-part of U.S. application Ser. No. 14/629,272,filed Feb. 23, 2015, now U.S. Pat. No. 10,207,004, which applicationclaims priority from U.S. Provisional Application No. 62/074,518, filedNov. 3, 2014, U.S. Provisional Application No. 62/042,154, filed Aug.26, 2014, U.S. Provisional Application No. 61/975,683, filed Apr. 4,2014 all of which are incorporated herein by reference in theirentirety.

FIELD OF THE INVENTION

The present disclosure relates to sweetener compositions. Moreparticularly, the present invention relates to carbohydrate sweetenercompositions and polyol sweetener compositions having enhanced sweetnessand reduced caloric content as compared to that of the carbohydratecomponent or polyol component thereof, and to methods for thepreparation thereof.

BACKGROUND OF THE INVENTION

Certain carbohydrates and polyols are commonly used as sweeteners.Sucrose, glucose, and other sweet mono-saccharides, di-saccharides, andoligosaccharides are fully metabolized when consumed in food. Thesweetness of these natural sweeteners correlates with their calories ina fixed proportion. Excess sugar intake can pose several healthproblems. Artificial sweeteners have been used to reduce dietary sugarcontent, but they are not ideal sugar substitutes due to their aftertaste, absence of energy provided by sugars, and other health concerns.Sweetener polyols can offer a reduced calorie load and varying sweetnessas compared to sweetener carbohydrates, but the cost of some sweetenerpolyols can be high. In such cases, a method to increase the sweetnessof sweetener carbohydrates or sweetener polyols or to reduce the amountof sweetener carbohydrates or sweetener polyols while achievingequivalent sweetness is desired. Another promising strategy focuses onallosteric modulation of the sweet taste receptor by sweet tasteenhancers. These artificially synthesized molecules do not taste sweetbut can significantly modulate the perception of sweetness for sucroseand other sweeteners; however, they can be limited in strength andselectivity and have so far been tested on limited products. The presentdisclosure provides for the manipulation of the proportion betweensweetener amount and calories so that a desired sweetness may correlatewith lower calorie values while retaining a similar sensory profile tothe sweetener. This effect is achieved through the presentation of thecarbohydrate sweetener or polyol sweetener in the form of a compositionbelonging to a class of compositions described below. The perception ofsweetness of a sweetener carbohydrate or sweetener polyol is retainedwhile reducing the caloric value thereof by virtue of it being providedin a composition as described hereinafter.

SUMMARY OF THE INVENTION

Provided herein is a method of making a sweetener composition,comprising mechanically coating a carrier compound with one or moresweetener carbohydrates or sweetener polyols; wherein the sweetenercomposition has enhanced sweetness compared to a control composition;and wherein the control composition consists of the same contents byidentity and quantity as the sweetener composition but without thecarrier compound. In some embodiments, the method comprises sonicatingthe sweetener composition to form a sonicated sweetener composition. Insome embodiments, the method comprises passing the sweetener compositionthrough a sieve or sieving tower to remove particles of particular sizesand to form a selectively sieved sweetener composition. In someembodiments, the mechanical coating is by mortar and pestle ormechanical grinder. In some embodiments, the sweetness is enhanced by atleast 10, 20, 30, 40 or 50%, for example, the sweetness is enhanced by40-60%.

Further provided herein is a sweetener composition comprising one ormore sweetener carbohydrates and/or sweetener polyols and 6-12% carriercompound weight/weight (wt/wt) relative to a sum of total sweetenercarbohydrate and sweetener polyol; wherein the sweetener composition hasenhanced sweetness compared to a control composition; and wherein thecontrol composition consists of the same contents by identity andquantity as the sweetener composition but without the carrier compound.In some embodiments, the compositions comprises about 8-10% carriercompound wt/wt relative to a sum of total sweetener carbohydrate andsweetener polyol, for example, 8% carrier compound wt/wt relative to asum of total sweetener carbohydrate and sweetener polyol. In someembodiments, the one or more sweetener carbohydrates are high fructosecorn syrup. In some embodiments, the one or more sweetener carbohydratesare high maltose corn syrup. In some embodiments, each of the one ormore sweetener carbohydrates is selected from the group consisting ofsucrose and glucose. In some embodiments, the one or more sweetenercarbohydrates are sucrose, glucose, maltose, lactose, high fructose cornsyrup, high maltose corn syrup, or a combination thereof. In someembodiments, the one or more sweetener carbohydrates are not fructose.In some embodiments, the composition comprises a sweetener polyol. Insome embodiments, the sweetener polyol is selected from the groupconsisting of xylitol, maltitol, erythritol, and sorbitol. In someembodiments, the sweetener polyol is xylitol, maltitol, erythritol,sorbitol, threitol, arabitol, hydrogenated starch hydrolysates (HSH),isomalt, lactitol, mannitol, galactitol (dulcitol), and a combinationthereof. In some embodiments, the composition comprises one or moresweetener carbohydrates, one or more sweetener polyols, or a combinationthereof. In some cases, the sweetener composition is an isolatedsweetener composition. In some cases, a sweetener composition describedherein reduces the perceived bitterness of a consumable product, such asa food, beverage, or other non-food, non-beverage consumable product.

In some embodiments, the carrier compound is chitosan. In someembodiments, the carrier compound is silica. In some embodiments, thecarrier compound is precipitated silica. In some embodiments, thecarrier compound is porous silica. In some embodiments, the carriercompound is porous, precipitated silica. In some embodiments, thecarrier compound is silica gel. In some embodiments, the carriercompound is amorphous silica. In some embodiments, the carrier compoundis precipitated, amorphous silica. In some embodiments, the carriercompound is Perkasil® (W. R. Grace & Co). In some embodiments, thecarrier compound is Perkasil® SM 660 (W. R. Grace & Co). In someembodiments, the carrier compound is SYLOID® (W. R. Grace & Co). In someembodiments, the carrier compound is SYLOX® (W. R. Grace & Co). In someembodiments, the carrier compound is Tixosil® (Solvay). In someembodiments, the carrier compound is Tixosil® 38AB (Solvay). In someembodiments, the carrier compound contains a moisture level or watercontent of 0 to 6% by weight (wt).

In some embodiments, a sweetener composition is formulated as particles.In some embodiments, at least 50 percent of the particles of thesweetener composition are between about 25 microns and about 200 micronsin diameter. In some embodiments, at least 50 percent of the particlesof the sweetener composition are between about 25 microns and about 74microns in diameter.

In some embodiments, the composition is comprised of at least 10%, 20%,30%, 40%, 50%, 60%, 70%, 80%, 90%, or 95% sweetener carbohydrate andcarrier compound by weight. In some embodiments, the compositionconsists essentially of sweetener carbohydrate and carrier compound. Insome embodiments, the composition consists of sweetener carbohydrate andcarrier compound. In some embodiments, the composition is comprised ofat least 50%, 60%, 70%, 80%, 90%, or 95% sweetener polyol and carriercompound by weight. In some embodiments, the composition consistsessentially of sweetener polyol and carrier compound. In someembodiments, the composition consists of sweetener polyol and carriercompound. In some embodiments, the composition is comprised of at least10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 95% sweetenercarbohydrate and/or sweetener polyol and carrier compound by weight. Insome embodiments, the composition is comprised of at least 90% sweetenercarbohydrate and/or sweetener polyol and carrier compound by weight. Insome embodiments, the composition consists essentially of sweetenercarbohydrate and/or sweetener polyol and carrier compound. In someembodiments, the composition consists of sweetener carbohydrate and/orsweetener polyol and carrier compound. In some embodiments, thecomposition does not comprise DNA, protein, lignin, or magneticparticles.

Further provided herein is a formulation comprising a sweetenercomposition. In some cases, the formulation is a syrup (i.e., asweetener composition formulated as a syrup). A formulation can includewater. A formulation can include a food additive. A formulation caninclude an artificial sweetener, a natural sugar substitute, or acombination thereof. An artificial sweetener can be one that is selectedfrom the group consisting of: acesulfame potassium, advantame, alitame,aspartame, sodium cyclamate, dulcin, glucin, neohesperidindihydrochalcone, neotame, P-4000, saccharin, aspartame-acesulfame salt,and sucralose. A natural sugar substitute can be one that is selectedfrom the group consisting of: brazzein, curculin, glycyrrhizin,glycerol, inulin, mogroside, mabinlin, malto-oligosaccharide, mannitol,miraculin, monatin, monellin, osladin, pentadin, stevia, tagatose, andthaumatin. Any of the sweetener compositions, formulations, orconsumable products described herein preferably have a reduced perceivedbitterness as compared to the same product made using an artificialsweetener and/or a natural sugar substitute instead of a sweetenercomposition or made without a sweetener composition as described herein.

The sweetener compositions and formulations described herein can be usedto make consumable products. Consumable products include food products,beverage products, pharmaceutical products, and hygiene products, asnon-limiting examples. Food products include, but are not limited to,confectionary, chocolate, jam, ice cream, soup, whipped cream, bakedgoods, condiments, sauces, dairy products, and dressings. Beverageproducts include, but are not limited to, soft drink, flavored water,juice, sports drink, energy drink, alcoholic beverage, liqueur,carbonated beverage, caffeinated beverage, coffee, cocoa, tea, and dairydrinks. Pharmaceutical products include, but are not limited to, coughsyrups, capsules, and tablets. Hygiene products include, but are notlimited to, tooth paste and mouth wash. Other miscellaneous consumableproducts include, but are not limited to, chewing gum and spices.

In some cases, a consumable product may contain up to 0.1, 0.5, 1.0,1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, or 2.0% silica on aweight/weight basis. In some cases, the consumable product is lessbitter than a control product, wherein the control product is identicalto the consumable product and has the same sweetener carbohydrate and/orsweetener polyol but not formulated as a sweetener composition (i.e.,with the carrier).

Additionally provided herein are methods to make a consumable product.Such methods comprise substituting a portion of a sweetener ingredientin a consumable product with a sweetener composition described herein.Additionally or alternatively, a sweetener composition can be added tothe process of making the consumable product.

Also provided herein is a syrup sweetener composition comprising one ormore sweetener carbohydrates and/or sweetener polyols and 6-12% carriercompound wt/wt relative to a sum of total sweetener carbohydrate andsweetener polyol; wherein the sweetener composition has enhancedsweetness compared to a control composition; and wherein the controlcomposition consists of comparable contents to the sweetener compositionbut lacks the carrier compound. In some embodiments, the syrup comprises8-10% carrier compound wt/wt relative to a sum of total sweetenercarbohydrate and sweetener polyol.

Additionally provided herein are methods to make a consumable product.Such methods comprise substituting a portion of a sweetener ingredientin a with a sweetener composition described herein. Additionally oralternatively, a sweetener composition can be added to the process ofmaking the consumable product.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows overall sweet flavor intensity as a function of time forwhipped double cream samples.

FIG. 2 shows liquorice flavor intensity as a function of time forwhipped double cream samples.

FIG. 3 shows creamy flavor intensity as a function of time for whippeddouble cream samples.

FIG. 4 shows bitter flavor intensity as a function of time for whippeddouble cream samples.

FIG. 5 shows mouth drying intensity as a function of time for whippeddouble cream samples.

The novel features of the invention are set forth with particularity inthe appended claims. A better understanding of the features andadvantages of the present invention will be obtained by reference to thefollowing detailed description that sets forth illustrative embodiments,in which the principles of the invention are utilized.

DETAILED DESCRIPTION OF THE INVENTION Introduction

The present disclosure relates to sweetener compositions that can beused alone, formulated into sweetener composition formulations, or addedto or further processed into a consumable product. The sweetenercompositions herein comprise one or more sweetener carbohydrates and/orsweetener polyols and a carrier compound. The sweetener compositionsherein may be sweeter in taste than a similar control composition (e.g.,a composition comprising the same contents by identity and quantity asthe sweetener composition but without the carrier compound).

Definitions

As used herein, the term “sweetener carbohydrate” refers to a consumablecarbohydrate, which produces a sweet taste when consumed alone. Asweetener carbohydrate may be a monosaccharide or disaccharide. Asweetener carbohydrate may be a naturally-occurring carbohydrate. Forexample, it may be an isolated, purified sweetener. A sweetenercarbohydrate may be a non-naturally occurring or synthetically-producedcarbohydrate. Non-limiting examples of a sweetener carbohydrate includesucrose, glucose, maltose, lactose, high fructose corn syrup, and highmaltose corn syrup. A sweetener carbohydrate may be sucrose, glucose,maltose, lactose, or a combination thereof. A sweetener carbohydrate maybe sucrose, glucose, or a combination thereof. A sweetener carbohydratemay be sucrose. A sweetener carbohydrate may be glucose. A sweetenercarbohydrate may be high fructose corn syrup, high maltose corn syrup,or a combination thereof. A sweetener carbohydrate may be high fructosecorn syrup. A sweetener carbohydrate may be high maltose corn syrup.

As used herein, the term “sweetener polyol” refers to a consumablepolyol which produces a sweet taste when consumed alone. Somenon-limiting examples of sweetener polyols include xylitol, maltitol,erythritol, sorbitol, threitol, arabitol, hydrogenated starchhydrolysates (HSH), isomalt, lactitol, mannitol, and galactitol(dulcitol). In some instances, the polyol is a sugar alcohol. A sugaralcohol can be produced from a corresponding parent carbohydrate by anyknown method of reduction (via a chemical or biological transformation)of an acid or aldehyde to an alcohol. In some cases, a sweetener polyolcan be created synthetically from a parent carbohydrate. In some cases,a sweetener polyol can be covalently attached to a carbohydrate (e.g. amonosaccharide, or di-saccharide). Alternatively or in combination, asweetener polyol can be bio-derived or obtained from a biologicalsource.

As used herein, the term “sweetener” or “sweetener ingredient” refers toa consumable product, which produces a sweet taste when consumed alone.Some non-limiting examples of a sweetener ingredient include a sweetenercarbohydrate, sweetener polyol, artificial sweetener, and natural sugarsubstitute.

As used herein, the term “carrier compound” refers to a solid,food-grade material, which may be coated with a sweetener. A carriercompound through its large and active surface and structure may formhydrogen bonds or van der Waals bonds with a sweetener carbohydrateand/or sweetener polyol. As such, the carbohydrate and/or polyol canmaintain its chemical integrity. For instance, the interaction betweenthe carrier compound and the carbohydrate and/or polyol does not need toinvolve covalent bonds. The carrier compound may associate with thesweetener carbohydrate and/or sweetener polyol to providecharacteristics different than a control composition, for instanceenhanced sweetness, reduced bitterness, or reduced rate of dissolution.A carrier compound may be a solid composition lacking a distinctivetaste. A carrier compound may be tasteless, flavorless, or odorless.Digestion of a carrier compound by a human may produce a low amount ofusable calories. A carrier compound may be non-caloric. A carriercompound may at least partially dissolve in a solvent (e.g., water). Acarrier compound optionally meets test requirements as described in theFood Chemicals Codex (FCC), the European Directive, or Japan'sSpecifications and Standards for Food Additives. Some non-limitingexamples of a carrier compound are silica, silicon dioxide, chitosan,chitin, starch, maltodextrin, microcrystalline cellulose, hemicellulose,cyclodextrins, hydroxyalkyl cyclodextrins (e.g., hydroxypropyl andmethyl cyclodextrins), inulin, pectin, carrageenans, titanium dioxide,magnesium oxide, magnesium hydroxide, calcium oxide, calcium carbonate,and natural gums (e.g., gum arabic, gellan gum, guar gum, locust beangum, and xanthan gum). A carrier compound may be a combination of morethan one distinct carrier compounds.

In some embodiments, a carrier compound comprises silica or silicondioxide (SiO₂). In some embodiments, a carrier compound is silica orsilicon dioxide (SiO₂). In some embodiments, a carrier compound iscolloidal silica or silica particles. In some embodiments, a carriercompound is precipitated silica. In some embodiments, silica particlesare particles comprising silica. In some embodiments, silica particlesare particles consisting essentially of silica. In some embodiments,silica particles are particles consisting of silica.

A carrier compound can have an average particle size of up to 1, 2, 3,4, 5, 7, 8, 9, 10, 11, 12, 13, 14, 15, 20, 25, 30, 35, 40, 45, 50, 55,60, 65, 70, 75, 80, 85, 90, 95, or 100 microns. A carrier compound canhave an average particle size of at least 1, 2, 3, 4, 5, 7, 8, 9, 10,11, 12, 13, 14, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80,85, 90, 95, or 100 microns. A carrier compound can have an averageparticle size of about 1, 2, 3, 4, 5, 7, 8, 9, 10, 11, 12, 13, 14, 15,20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100microns. In some embodiments, a carrier compound has an average particlesize between 5 and 100, 10 and 80, 10 and 50, or 10 and 30 microns.

A carrier compound may have a high specific surface area. In some cases,a carrier compound may have a specific surface area of at least 20, 30,40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180,190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 m²/g. Insome cases, a carrier compound may have a specific surface area of up to20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170,180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300 m²/g.In some cases, a carrier compound may have a specific surface area ofabout 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160,170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or 300m²/g.

In some embodiments, a carrier compound is in a dehydrated state. Forexample, the decrease in mass upon drying of a carrier compound can beup to 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10%. In some cases, a carriercompound can be annealed before being coated with one or more sweetenercarbohydrates and/or sweetener polyols. In some cases, a carriercompound can be dried before being coated with one or more sweetenercarbohydrates and/or sweetener polyols. In some cases, a carriercompound have moisture or water added to it before being coated with oneor more sweetener carbohydrates and/or sweetener polyols. In some cases,a carrier compound can contain up to 0.001%, 0.005%, 0.01%, 0.05%, 0.1%,0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, or 6% waterwt/wt before being coated with one or more sweetener carbohydratesand/or sweetener polyols. In some cases, a carrier compound can containat least 0%, 0.001%, 0.005%, 0.01%, 0.05%, 0.1%, 0.5%, 1%, 1.5%, 2%,2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, or 6% water wt/wt before beingcoated with one or more sweetener carbohydrates and/or sweetenerpolyols. In some cases, a carrier compound can contain about 0%, 0.001%,0.005%, 0.01%, 0.05%, 0.1%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%,4.5%, 5%, 5.5%, or 6% water wt/wt before being coated with one or moresweetener carbohydrates and/or sweetener polyols. In some cases, acarrier compound can contain a moisture level or water content of 0-6%,0-5%, 1-6%, 1-5%, 2-6%, 1-4%, 2-5%, 3-6%, 1-3%, 2-4%, 3-5%, or 4-6%wt/wt before being coated with one or more sweetener carbohydratesand/or sweetener polyols. In some cases, a carrier can be heated (e.g.,at 400° C.) for at least 0.5, 1, 1.5, 2, 2.5, 3, 3.5, or 4 hours toremove moisture and dry the carrier.

As used herein, the term “solvent” refers to a liquid, which may bemixed with or used to dissolve a sweetener composition or one or morecomponents of a sweetener composition. Non-limiting examples of asolvent include water, ethanol, and isopropanol. The solvent can bepotable. The solvent can be water. Non-limiting examples of waterinclude purified water, distilled water, double distilled water,deionized water, distilled deionized water, drinking water, well water,tap water, spring water, bottled water, carbonated water, mineral water,flavored water, or a combination thereof. A solvent may be a combinationof two or more distinct solvents.

As used herein, the term “control composition” refers to a composition,to which a sweetener composition is compared. In some cases, a controlcomposition comprises the one or more sweetener carbohydrates and/orsweetener polyols but not the carrier compound of the sweetenercomposition to which it is compared. In some cases, a controlcomposition is formulated similarly to the sweetener composition. Insome cases, a control composition is formulated identically to thesweetener composition. The control composition may comprise the samecontents by identity and quantity as the one or more sweetenercarbohydrates and/or sweetener polyols of a sweetener composition. Insome cases, the one or more sweetener carbohydrates and/or sweetenerpolyols are in free, unassociated form. The control composition mayconsist of the same contents by identity and quantity as the one or moresweetener carbohydrates and/or sweetener polyols of a sweetenercomposition. The control composition may consist of the same contents byidentity and quantity as the sweetener composition but without thecarrier compound.

As used herein, the term “enhanced sweetness” or “higher perceivedsweetness” refers to a stronger or higher sense of sweetness to a human.Sweetener compositions with enhanced sweetness taste sweeter than thecontrol composition to which they are compared. A smaller amount (byweight or by volume) of a sweetener composition with enhanced sweetnessmay produce the same sense of sweetness as a larger amount (by weight orby volume) of a control composition that lacks enhanced sweetness. Asweetener composition with enhanced sweetness may produce a higherperceived sweetness and a lower caloric content than a controlcomposition with a comparable amount (by weight) of the one or moresweetener carbohydrates and/or sweetener polyols in free, unassociatedform. For example, 1.0 grams of a sweetener composition comprising about0.08 grams of a carrier coated with about 0.92 grams of one or moresweetener carbohydrates and/or sweetener polyols may produce a higherperceived sweetness than a control composition that comprises about 0.92grams of the one or more sweetener carbohydrates and/or sweetenerpolyols and does not comprise the carrier compound.

As used herein, the term “consumable product” refers to a product, whichmay be consumed (e.g., by eating, chewing, drinking, or swallowing).Consumable products include food products, beverage products,pharmaceutical products, and hygiene products, as non-limiting examples.Food products include, but are not limited to, confectionary, chocolate,jam, ice cream, soup, whipped cream, baked goods, condiments, sauces,dairy products, and dressings. Beverage products include, but are notlimited to, soft drink, flavored water, juice, sports drink, energydrink, alcoholic beverage, liqueur, carbonated beverage, caffeinatedbeverage, coffee, cocoa, tea, and dairy drinks. Pharmaceutical productsinclude, but are not limited to, cough syrups, capsules, and tablets.Hygiene products include, but are not limited to, tooth paste and mouthwash. Other miscellaneous consumable products include, but are notlimited to, chewing gum and spices.

As used herein, the term “about” can be understood as within 10%, 9%,8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.1%, 0.05%, or 0.01% of thestated value.

In some cases, the term “portion” can be understood as about 0.01, 0.05,0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18,19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92,93, 94, 95, 96, 97, 98, 99, 99, 99.1, 99.2, 99.3, 99.4, 99.5, 99.6,99.7, 99.8, 99.9, or 100% of the referenced value; at least 0.01, 0.05,0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18,19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92,93, 94, 95, 96, 97, 98, 99, 99, 99.1, 99.2, 99.3, 99.4, 99.5, 99.6,99.7, 99.8, 99.9, or 100% of the referenced value; or up to 0.01, 0.05,0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18,19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92,93, 94, 95, 96, 97, 98, 99, 99, 99.1, 99.2, 99.3, 99.4, 99.5, 99.6,99.7, 99.8, 99.9, or 100% of the referenced value.

In some cases, the term “one or more” can be understood as about 1, 2,3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30,35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100; at least 1,2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25,30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100; or up to1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20,25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100.

Sweetener Compositions

A sweetener composition comprises one or more sweetener carbohydratesand/or sweetener polyols and a carrier compound. In some cases, asweetener composition comprises one or more sweetener carbohydrates anda carrier compound. In some cases, a sweetener composition comprises oneor more polyols and a carrier compound. In some cases, a sweetenercomposition does not contain a sweetener carbohydrate. In some cases, asweetener composition does not contain a sweetener polyol. A sweetenercomposition can be purified or isolated. A sweetener composition ispreferably substantially uniform or homogenous. A sweetener compositioncan be in the form of a solid (e.g., a powder) or a syrup. In somecases, a sweetener composition is dry and/or dehydrated. In some cases,a sweetener composition can be in a solvent (e.g., water).

The sweetener composition herein can have a defined ratio of amounts ofthe carrier compound and the one or more sweetener carbohydrates and/orsweetener polyols. Such a ratio of amounts can be determined by mass,weight, volume, mole, or a combination thereof. In some examples, aratio of the carrier compound to a sum of total sweetener carbohydrateand sweetener polyol can be at least 4.0%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%,4.6%, 4.7%, 4.8%, 4.9%, 5.0%, 5.1%, 5.2%, 5.3%, 5.4%, 5.5%, 5.6%, 5.7%,5.8%, 5.9%, 6.0%, 6.1%, 6.2%, 6.3%, 6.4%, 6.5%, 6.6%, 6.7%, 6.8%, 6.9%,7.0%, 7.1%, 7.2%, 7.3%, 7.4%, 7.5%, 7.6%, 7.7%, 7.8%, 7.9%, 8.0%, 8.1%,8.2%, 8.3%, 8.4%, 8.5%, 8.6%, 8.7%, 8.8%, 8.9%, 9.0%, 9.1%, 9.2%, 9.3%,9.4%, 9.5%, 9.6%, 9.7%, 9.8%, 9.9%, 10.0%, 10.1%, 10.2%, 10.3%, 10.4%,10.5%, 10.6%, 10.7%, 10.8%, 10.9%, 11.0%, 11.1%, 11.2%, 11.3%, 11.4%,11.5%, 11.6%, 11.7%, 11.8%, 11.9%, or 12.0%. In other examples, a ratioof the carrier compound to a sum of total sweetener carbohydrate andsweetener polyol can be up to 4.0%, 4.1%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%,4.7%, 4.8%, 4.9%, 5.0%, 5.1%, 5.2%, 5.3%, 5.4%, 5.5%, 5.6%, 5.7%, 5.8%,5.9%, 6.0%, 6.1%, 6.2%, 6.3%, 6.4%, 6.5%, 6.6%, 6.7%, 6.8%, 6.9%, 7.0%,7.1%, 7.2%, 7.3%, 7.4%, 7.5%, 7.6%, 7.7%, 7.8%, 7.9%, 8.0%, 8.1%, 8.2%,8.3%, 8.4%, 8.5%, 8.6%, 8.7%, 8.8%, 8.9%, 9.0%, 9.1%, 9.2%, 9.3%, 9.4%,9.5%, 9.6%, 9.7%, 9.8%, 9.9%, 10.0%, 10.1%, 10.2%, 10.3%, 10.4%, 10.5%,10.6%, 10.7%, 10.8%, 10.9%, 11.0%, 11.1%, 11.2%, 11.3%, 11.4%, 11.5%,11.6%, 11.7%, 11.8%, 11.9%, or 12.0%. In other examples, a ratio of thecarrier compound to a sum of total sweetener carbohydrate and sweetenerpolyol can be about 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%,0.08%, 0.09%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%,1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%,2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3.0%, 3.1%, 3.2%, 3.3%,3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9%, or 4.0%. In other examples, a ratioof the carrier compound to a sum of total sweetener carbohydrate andsweetener polyol can be between about 4.0-12.0%, 5.0-12.0%, 6.0-12.0%,7.0-12.0%, 8.0-12.0%, 6.0-11.0%, 6.0-10.0%, 6.0-9.0%, 6.0-8.0%,7.0-11.0%, 7.0-10.0%, or 7.0-9.0%. A ratio of the carrier compound to asum of total sweetener carbohydrate and sweetener polyol can be about6.0-12.0%.

A sweetener composition may have enhanced sweetness compared to acontrol composition. Preferably, the control composition is the one ormore sweetener carbohydrates and/or sweetener polyols but not thecarrier compound of the sweetener composition to which it is compared.

The sweetener composition can have a quantified enhanced sweetness. Suchenhanced sweetness may be determined by a sensory test. Examples ofsensory taste tests are described herein.

In some instances, a sweetener composition can have the sweetnessenhanced by at least 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%,100%, 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%,220%, 230%, 240%, 250%, 260%, 270%, 280%, 290%, or 300% relative to acontrol composition. The sweetener composition can have the sweetnessenhanced by up to 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%,110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%,230%, 240%, 250%, 260%, 270%, 280%, 290%, or 300% relative to a controlcomposition. the sweetener composition can have the sweetness enhancedby about 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%, 110%,120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%,240%, 250%, 260%, 270%, 280%, 290%, or 300% relative to a controlcomposition. For example, the sweetness can be enhanced by 10-80%,20-70%, or 40-60% relative to a control composition.

In some cases when the carrier compound is silica, the sweetness of asweetener composition can have a ratio of silica to sweetenercarbohydrate and/or sweetener polyol that gives a maximum sweetness.Increasing the amount of silica relative to sweetener carbohydrateand/or sweetener polyol beyond the maximum point can decrease thesweetness of the composition. In some cases, wherein the amount ofsilica is higher than the maximum sweetness amount, a grainy, sandy, orchalky characteristic can enter the taste profile. In some cases, whenthe amount of silica is less than the maximum sweetness amount, thecomposition does not fully benefit from the sweetness enhancement effectof the silica. In some cases, the maximum sweetness amount is betweenabout 6-12% carrier compound (wt/wt relative to the sweetenercarbohydrate and/or sweetener polyol). In some cases, the maximumsweetness amount is between about 8-10% carrier compound (wt/wt relativeto the sweetener carbohydrate and/or sweetener polyol). In some cases,the maximum sweetness amount is about 8% carrier compound (wt/wtrelative to the sweetener carbohydrate and/or sweetener polyol).

The physical properties of a sweetener composition, sweetenercomposition formulation, or its individual components can becharacterized, e.g., by elemental analysis, viscosity, microscopy,elemental mapping, transmission Fourier transform infrared spectroscopy(FTIR), or dynamic light scattering (DLS). For example, the compositionscan be powders with small particle sizes. The particle sizes of asweetener composition can be measured (e.g., by DLS). The distributionof particle sizes can be measured by size fractionation of particlesusing sieves with openings of different sizes. Physical properties of asweetener composition may affect its taste properties. For example, theperceived sweetness of a sweetener composition may be correlated to thedistribution of particle sizes. In some cases, at least 10, 20, 30, 40,50, 60, 70, 80, or 90 percent of the particles of the compositionsdescribed herein are between about 25 microns and about 200 microns indiameter. In some cases, at least 10, 20, 30, 40, 50, 60, 70, 80, or 90percent of the particles of the compositions described herein are lessthan or equal to 74 microns in diameter. In some cases, at least 10, 20,30, 40, 50, 60, 70, 80, or 90 percent of the particles of thecompositions described herein are at least 25 microns in diameter. Insome cases, at least 10, 20, 30, 40, 50, 60, 70, 80, or 90 percent ofthe particles of the compositions described herein are between about 25microns and about 74 microns in diameter.

Methods of Making Sweetener Compositions

In one instance, a method of producing a sweetener composition comprisesmechanically coating a carrier compound with one or more sweetenercarbohydrates and/or sweetener polyols. For example, the method ofproducing a sweetener composition can comprise mechanically coating thecarrier compound silica with one or more sweetener carbohydrates and/orsweetener polyols. Each of the one or more sweetener carbohydratesand/or sweetener polyols and carrier compound can be addedsimultaneously or sequentially in any order. A carrier compound can becoated with one or more sweetener carbohydrates and/or sweetener polyolsby one or more mechanical methods. The mechanical coating can beaccomplished by one or more methods including stirring, grinding,compressing, blending, agitating, rotational mixing, solid-solid mixingwith a static mixer, mortar and pestle, Kenics mixing, drum tumbling,and Turbula mixing. In some cases, two or more forms of mechanicalmethods can be used in series or in parallel. For example, in somecases, one or more sweetener carbohydrates and/or sweetener polyols andone or more carrier compounds can be mixed together, ground mechanicallyin a grinder, and subsequently further ground mechanically via mortarand pestle to achieve coating of the carrier.

The conditions of the mechanical coating or grinding (e.g., temperature,time duration, speed, timing, rate, force, pressure, etc.) can affectthe sweetness of the resulting composition. In some cases, theseconditions are selected to give the largest enhancement of sweetness tothe resulting composition. In some cases, grinding is carried out for upto 0.1, 0.2, 0.3, 0.4, 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0,10.0, 12.0, 14.0, 16.0, 18.0, or 20.0 min. In some cases, the grindingcan be carried out for at least 0.1, 0.2, 0.3, 0.4, 0.5, 1.0, 2.0, 3.0,4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 12.0, 14.0, 16.0, 18.0, or 20.0 min.In some cases when two or more forms of mechanical methods are used inseries or in parallel, the timing and conditions of each form can beselected independently.

In some cases, a carrier compound can be coated with one or moresweetener carbohydrates and/or sweetener polyols by preparing a dryformulation without using water. For example, one or more sweetenercarbohydrates and/or sweetener polyols and a carrier compound can bemixed to form a powder and then subsequently ground together to formhydrogen bonds between the sweetener coating and the carrier compound.In some cases, the dry grinding can form a substantially homogenoussolid powder mixture. In one example, a method of producing a sweetenercomposition comprises mixing one or more sweetener carbohydrates and/orsweetener polyols and a carrier compound without adding water, grindingthe mixture of solids in a mechanical grinder, grinding the mixture in amortar and pestle, passing the composition through a sieve with a meshhaving an opening between about 40 and about 100 mesh, and subsequentlysonicating the mixture for at least 5 min.

In some cases, a sweetener composition is produced by mixing ordissolving the carrier compound and/or one or more sweetenercarbohydrates and/or sweetener polyols in a solvent. In some cases,individual components may be mixed or dissolved in the same or differentsolvents. A carrier compound, a solvent, and one or more sweetenercarbohydrates and/or sweetener polyols can be mixed together in anyorder, separately, alternately, simultaneously, or a combinationthereof. Each of the carrier compound and/or one or more sweetenercarbohydrates and/or sweetener polyols may be mixed with a solvent inany order separately, alternately, simultaneously, or a combinationthereof (e.g., mixing one or more sweetener carbohydrates and/orsweetener polyols with a solvent and then adding a carrier compound;mixing a carrier compound with a solvent and then adding one or moresweetener carbohydrates and/or sweetener polyols; or mixing one or moresweetener carbohydrates and/or sweetener polyols and a carrier compoundwith a solvent). In one example, a method to form a sweetenercomposition comprises mixing one or more sweetener carbohydrates (i.e.sucrose) and/or sweetener polyols with water at 70° C. in a ratio of65/35 carbohydrate/water wt/wt, slowly adding a carrier compound (i.e.silica) up to 8% wt/wt relative to the sum of sweetener carbohydrates(i.e. sucrose) and/or sweetener polyols to form a syrup of sweetenercoated carrier, and sonicating the syrup.

During mixing, one or more reaction parameters such as temperature,concentration, stoichiometry, reaction time, order of mixing, mixingspeed, mixing time, and pH can be adjusted. Adjusting one or morereaction parameters may affect the molecular structure, porosity,density, and/or particle size of the carrier compound that is formed.

The concentration of one or more sweetener carbohydrates and/orsweetener polyols mixed or dissolved in a solvent can be adjusted. Theconcentration of one or more sweetener carbohydrates and/or sweetenerpolyols mixed or dissolved in a solvent may be at least 5%, 10%, 15%,20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%,90%, or 95% by weight. The concentration of one or more sweetenercarbohydrates and/or sweetener polyols mixed or dissolved in a solventmay be up to 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%,65%, 70%, 75%, 80%, 85%, 90%, or 95% by weight. The concentration of oneor more sweetener carbohydrates and/or sweetener polyols mixed ordissolved in a solvent may be about 5%, 10%, 15%, 20%, 25%, 30%, 35%,40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, or 95% by weight.In some cases, the concentration of one or more sweetener carbohydratesand/or sweetener polyols mixed or dissolved in a solvent is betweenabout 10-70%, 15-70%, 15-65%, 20-65%, 20-60%, 20-50%, 20-40%, or 20-30%.In some cases, the concentration of one or more sweetener carbohydratesand/or sweetener polyols mixed or dissolved in a solvent is about 20%.In some cases, the concentration of one or more sweetener carbohydratesand/or sweetener polyols mixed or dissolved in a solvent is about 30%.In some cases, the concentration of one or more sweetener carbohydratesand/or sweetener polyols mixed or dissolved in a solvent is about 65%.

A carrier compound and one or more sweetener carbohydrates can be mixedby using a solvent or volatile liquid. For example, a carrier compoundand one or more sweetener carbohydrates and/or sweetener polyols can bemixed by using a solvent or volatile liquid to form a paste that can bedried to obtain a solid. In some embodiments, a carrier compound and oneor more sweetener carbohydrates and/or sweetener polyols can be mixed byusing a solvent or volatile liquid to form a substantially uniform pastethat can be dried to obtain a substantially uniform solid. In someembodiments, the solvent or volatile liquid can be water or iso-propanolfor example.

Formulations of Sweetener Compositions

A sweetener composition may be formulated as a syrup. In some cases, theratio of total sweetener carbohydrates and/or sweetener polyols tosolvent in a sweetener composition formulation is at least 5:95, 10:90,15:85, 20:80, 25:75, 30:70, 35:65, 40:60, 45:55, 50:50, 55:45, 60:40,65:35, 70:30, 75:25, 80:20, 85:15, 90:10, or 95:5. In some cases, theratio of total sweetener carbohydrates and/or sweetener polyols tosolvent in a sweetener composition formulation is up to 5:95, 10:90,15:85, 20:80, 25:75, 30:70, 35:65, 40:60, 45:55, 50:50, 55:45, 60:40,65:35, 70:30, 75:25, 80:20, 85:15, 90:10, or 95:5. In some cases, theratio of total sweetener carbohydrates and/or sweetener polyols tosolvent in a sweetener composition formulation is about 5:95, 10:90,15:85, 20:80, 25:75, 30:70, 35:65, 40:60, 45:55, 50:50, 55:45, 60:40,65:35, 70:30, 75:25, 80:20, 85:15, 90:10, or 95:5.

The sweetener compositions herein can be added to or mixed with one ormore food additives. Food additives can add volume and/or mass to asweetener composition. The sweetener compositions herein may be mixedwith food additives such that up to 0.001, 0.005, 0.01, 0.05, 0.1, 0.5,1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35,40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92, 93, 94, 95, 96, 97,98, or 99 weight % of the sweetener composition formulation is foodadditives. The sweetener compositions herein may be mixed with foodadditives such that at least 0.001, 0.005, 0.01, 0.05, 0.1, 0.5, 1, 1.5,2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45,50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92, 93, 94, 95, 96, 97, 98, or99 weight % of the sweetener composition formulation is food additives.The sweetener compositions herein may be mixed with food additives suchthat about 0.001, 0.005, 0.01, 0.05, 0.1, 0.5, 1, 1.5, 2, 2.5, 3, 3.5,4, 4.5, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65,70, 75, 80, 85, 90, 91, 92, 93, 94, 95, 96, 97, 98, or 99 weight % ofthe sweetener composition formulation is food additives. Somenon-limiting examples of a food additive include food coloring, naturalflavoring, artificial flavoring, batch marker, food stabilizer, foodacid, filler, anticaking agent, antioxidant, bulking agent, colorretention agent, emulsifier, humectant, thickener, pharmaceuticalexcipient, solid diluent, acid salt, alkali salt, organic salt,inorganic salt, nutrient (e.g., macronutrient, micronutrient, essentialnutrient, non-essential nutrient, dietary fiber, amino acid, vitamin,dietary mineral), sweetener, artificial sweetener, natural sugarsubstitute, and preservative, for example. Some non-limiting examples offood additives are silica, silicon dioxide, cellulose, microcrystallinecellulose, powdered cellulose, starch, modified food starch, amylum,calcium carbonate, maltodextrin, hemicellulose, cyclodextrins,hydroxyalkyl cyclodextrins, inulin, pectin, chitin, chitosan,carrageenans, agar, natural gums (e.g., gum arabic, gellan gum, guargum, locust bean gum, and xanthan gum), and magnesium stearate. Somenon-limiting examples of an artificial sweetener are acesulfamepotassium, advantame, alitame, aspartame, sodium cyclamate, dulcin,glucin, neohesperidin dihydrochalcone, neotame, P-4000, saccharin,aspartame-acesulfame salt, and sucralose. Some non-limiting examples ofnatural sugar substitutes are brazzein, curculin, glycyrrhizin,glycerol, inulin, mogroside, mabinlin, malto-oligosaccharide, mannitol,miraculin, monatin, monellin, osladin, pentadin, stevia (includingpartly stevia components), tagatose, and thaumatin. In some cases, afood additive differs from a sweetener carbohydrate or sweetener polyol,as food additives do not coat the carrier compound. In some cases, acompound can function as one or more of a carrier compound, a foodadditive, and a sweetener carbohydrate or sweetener polyol. A foodadditive may be a combination of two or more distinct food additives. Insome cases, the sweetener composition and/or sweetener compositionformulation does not comprise DNA, protein, lignin, and/or magneticparticles.

At least 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80,85, 90, 95, 96, 97, 98, 99, 99.5, 99.9, or 100% of the sweetenercomposition formulation by weight may be one, two, three, four, or fivecomponents selected from the group consisting of sweetener carbohydrate,sweetener polyol, carrier compound, solvent, and food additive. Up to 5,10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95,96, 97, 98, 99, 99.5, 99.9, or 100% of the sweetener compositionformulation by weight may be one, two, three, four, or five componentsselected from the group consisting of sweetener carbohydrate, sweetenerpolyol, carrier compound, solvent, and food additive. About 5, 10, 15,20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 96, 97,98, 99, 99.5, 99.9, or 100% of the sweetener composition formulation byweight may be one, two, three, four, or five components selected fromthe group consisting of sweetener carbohydrate, sweetener polyol,carrier compound, solvent, and food additive.

Methods of Making and/or Formulating Sweetener Compositions and/orSweetener Composition Formulations

A method of making and/or formulating a sweetener composition and/orsweetener composition formulation may comprise drying and/orconcentrating. In some cases, drying forms a dry and/or dehydratedsweetener composition and/or sweetener composition formulation. In somecases, drying forms a solid sweetener composition and/or sweetenercomposition formulation. In some cases, concentrating forms aconcentrated sweetener composition and/or sweetener compositionformulation. Some non-limiting examples of drying methods includethermal drying, evaporation, distillation, boiling, heating in an oven,vacuum drying, spray drying, freeze drying, lyophilization, or acombination thereof. The mechanism of drying can affect the hydrationand molecular structure of the sweetener composition and/or formulationthus giving rise to sweetener compositions and/or formulations withdifferent physical properties. The sweetener composition and/orsweetener composition formulation can be dried until the compositionand/or formulation comprises up to 0.001, 0.005, 0.01, 0.05, 0.1, 0.2,0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5,6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40,45, 50, 55, 60, 65, 70, 75, or 80% solvent (e.g., water) by weight. Thesweetener composition and/or sweetener composition formulation can bedried until the composition and/or formulation comprises at least 0.001,0.005, 0.01, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0,1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16,17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, or 80%solvent (e.g., water) by weight. The sweetener composition and/orsweetener composition formulation can be dried until the compositionand/or formulation comprises about 0.001, 0.005, 0.01, 0.05, 0.1, 0.2,0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5,6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40,45, 50, 55, 60, 65, 70, 75, or 80% solvent (e.g., water) by weight. Forexample, a sweetener composition formulated as a syrup can be dried viaany standard drying method (e.g., 12-80 hours in an oven at 60° C.) toremove a solvent to form a dry solid sweetener composition and/orsweetener composition formulation. In another example, a sweetenercomposition formulated as a syrup can be concentrated (e.g., from asyrup with 80% water to a syrup with 35% water).

A method of making and/or formulating a sweetener composition and/orsweetener composition formulation may comprise diluting and/orhydrating. In some cases, the diluting may comprise addition of asolvent. The sweetener composition and/or sweetener compositionformulation can be diluted until the composition and/or formulationcomprises up to 0.01, 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9,1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15,16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85,90, 95, 96, 97, 98, 99, 99.5, or 99.9% solvent by weight. The sweetenercomposition and/or sweetener composition formulation can be diluteduntil the composition and/or formulation comprises at least 0.01, 0.05,0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.5, 2, 2.5, 3, 3.5, 4,4.5, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30,35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 96, 97, 98, 99,99.5, or 99.9% solvent (e.g., water) by weight. The sweetenercomposition and/or sweetener composition formulation can be diluteduntil the composition and/or formulation comprises around 0.01, 0.05,0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.5, 2, 2.5, 3, 3.5, 4,4.5, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30,35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 96, 97, 98, 99,99.5, or 99.9% solvent (e.g., water) by weight. For example, a sweetenercomposition formulated as a syrup can be diluted (e.g., from a syrupwith 35% water to a syrup with 80% water). In another example, a drysweetener composition can be hydrated (e.g., from a dry solid to a syrupwith 80% water).

A method of making and/or formulating a sweetener composition and/orsweetener composition formulation may comprise mechanical mixing orgrinding. A sweetener composition, sweetener composition formulation,individual component (e.g., sweetener carbohydrate, sweetener polyol),intermediate, and/or mixture can be mixed or ground by one or moremechanical methods. Non-limiting examples of mechanical methods includestirring, grinding, compressing, blending, agitating, rotational mixing,solid-solid mixing with a static mixer, mortar and pestle, Kenicsmixing, drum tumbling, and Turbula mixing. In some cases, two or moreforms of mechanical methods can be used in series or in parallel. Forexample, a sweetener composition and/or sweetener compositionformulation can be ground mechanically in a grinder and subsequentlyfurther ground mechanically via mortar and pestle. The conditions of themechanical coating or grinding (e.g., temperature, time duration, speed,timing, rate, force, pressure, etc.) can affect the sweetness of theresulting composition and/or formulation. These conditions may beselected to give the largest enhancement of sweetness to the resultingcomposition and/or formulation. Mixing or grinding may be carried outfor at least 0.1, 0.2, 0.3, 0.4, 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0,8.0, 9.0, 10.0, 12.0, 14.0, 16.0, 18.0, or 20.0 min. Mixing or grindingmay be carried out for up to 0.1, 0.2, 0.3, 0.4, 0.5, 1.0, 2.0, 3.0,4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 12.0, 14.0, 16.0, 18.0, or 20.0 min.Mixing or grinding may be carried out for about 0.1, 0.2, 0.3, 0.4, 0.5,1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0, 12.0, 14.0, 16.0,18.0, or 20.0 min. In some cases when two or more forms of mechanicalmethods are used in series or in parallel, the timing and conditions ofeach form can be selected independently.

A method of making and/or formulating a sweetener composition and/orsweetener composition formulation may comprise sonicating. A sweetenercomposition, sweetener composition formulation, individual component(e.g., sweetener carbohydrate, sweetener polyol), intermediate, and/ormixture can be subjected to sonication. The sonication can be for up to1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 14, 16, 20, 24, 30, 40, 50, or 60min. The sonication can be for at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10,12, 14, 16, 20, 24, 30, 40, 50, or 60 min. The sonication can be forabout 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 14, 16, 20, 24, 30, 40, 50, or60 min. The sonication may occur with heating. The sonication may occurat a temperature of up to 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75,80, 85, 90, 95, or 100° C. The sonication may occur at a temperature ofat least 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or100° C. The sonication may occur at a temperature of around 25, 30, 35,40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or 100° C. Thesonication may occur at room temperature. In some cases, the sonicationoccurs during grinding or mixing. In some cases, the sweetenercomposition and/or sweetener composition formulation is sonicated. Insome cases, the sweetener composition and/or sweetener compositionformulation is not sonicated.

A method of making and/or formulating a sweetener composition and/orsweetener composition formulation may comprise filtering and/or sieving.A sweetener composition, sweetener composition formulation, individualcomponent (e.g., sweetener carbohydrate, sweetener polyol),intermediate, and/or mixture can be passed through a sieve or sievingtower to remove particles of particular sizes, of at least a minimumsize, of at most a maximum size, or of at least a minimum size and atmost a maximum size from the composition. The sieve can have a mesh withopenings up to 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150,160, 170, 180, 190, or 200 mesh. The sieve can have a mesh with openingsof at least 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150,160, 170, 180, 190, or 200 mesh. The sieve can have a mesh with openingsaround 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160,170, 180, 190, or 200 mesh. The sieve can have a mesh with openings ofabout 40 to about 100 mesh. The sieve can have a mesh with openings ofabout 60 to about 70 mesh.

A method of making and/or formulating a sweetener composition and/orsweetener composition formulation may comprise isolating or purifying.

Applications of Sweetener Compositions

A sweetener composition provided herein may be used as a sweetener for aconsumable product. A consumable product may comprise a compositionprovided herein. Some non-limiting examples of a consumable productinclude food products, beverage products, pharmaceutical products, andhygiene products.

The consumable product may contain silica. The consumable product maycontain up to 0.0001, 0.0005, 0.001, 0.005, 0.01, 0.05, 0.1, 0.2, 0.3,0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7,1.8, 1.9, or 2.0% silica weight/weight. The consumable product maycontain at least 0.0001, 0.0005, 0.001, 0.005, 0.01, 0.05, 0.1, 0.2,0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6,1.7, 1.8, 1.9, or 2.0% silica weight/weight. The consumable product maycontain about 0.0001, 0.0005, 0.001, 0.005, 0.01, 0.05, 0.1, 0.2, 0.3,0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7,1.8, 1.9, or 2.0% silica weight/weight.

The consumable product may have an acidic pH. In some cases, theconsumable product may have a pH of at least 2.0, 2.1, 2.2, 2.3, 2.4,2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8,3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2,5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6,6.7, 6.8, or 6.9. In some cases, the consumable product may have a pH ofup to 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2,3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6,4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0,6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, or 6.9. In some cases, theconsumable product may have a pH of about 2.0, 2.1, 2.2, 2.3, 2.4, 2.5,2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9,4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3,5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7,6.8, or 6.9.

A method of producing a consumable product with enhanced sweetness,lower caloric value, reduced bitterness, or a combination thereof maycomprise adding a sweetener composition and/or sweetener compositionformulation to the consumable product or substituting a portion of oneor more sweetener ingredients in the consumable product with a sweetenercomposition and/or formulation. The sweetener composition and/orformulation may reduce the perceived bitterness of a consumable product.The sweetener compositions and/or formulations described herein canfunction as bitterness reducers and, in some instances, as bitternessmasking agents. For example, adding a sweetener composition and/orformulation described herein to a consumable product can reduce or maska bitter taste. A sweetener composition and/or formulation as describedherein can reduce the bitterness of a medicine or pharmaceutical. Forexample, a method of reducing bitterness in a medicine or pharmaceuticalcan comprise adding a sweetener composition and/or formulation describedherein to the medicine or pharmaceutical. Reducing the bitterness of amedicine can have the beneficial effect of increasing patient complianceand desire to take a medicine, particularly with pediatric patients. Insome cases, a consumable product may comprise one or more modifyingcomponents that allow for incorporation of the sweetener compositionand/or formulation.

A sweetener composition and/or sweetener composition formulationdescribed herein can be added to or substituted into (e.g., by replacinga portion of one or more sweetener ingredients in the consumableproduct) a consumable product to produce at least 1, 2, 3, 4, 5, 6, 7,or 8; up to 1, 2, 3, 4, 5, 6, 7, or 8; or about 1, 2, 3, 4, 5, 6, 7, or8 of the characteristics selected from the group consisting of increasedsweetness, reduction of sweetener used while maintaining sweetnesssensation, increased creamy aftertaste, decreased bitter aftertaste,decreased mouth drying aftereffect, decreased metallic aftertaste,decreased liquorice aftertaste, and reduced caloric value of theconsumable product. The characteristic of the consumable productcomprising the sweetener composition and/or formulation can be comparedto a control product that does not have the sweetener composition and/orformulation added to it or substituted into it. For example, aconsumable product with an added or substituted sweetener compositionand/or formulation can have one or more of the characteristics enhancedby at least 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%, 110%,120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%, 200%, 210%, 220%, 230%,240%, 250%, 260%, 270%, 280%, 290%, or 300% relative to a controlproduct. A consumable product with an added or substituted sweetenercomposition and/or formulation can have one or more of thecharacteristics enhanced by up to 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%,80%, 90%, 100%, 110%, 120%, 130%, 140%, 150%, 160%, 170%, 180%, 190%,200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%, 290%, or 300%relative to a control product. A consumable product with an added orsubstituted sweetener composition and/or formulation can have one ormore of the characteristics enhanced by about 5%, 10%, 20%, 30%, 40%,50%, 60%, 70%, 80%, 90%, 100%, 110%, 120%, 130%, 140%, 150%, 160%, 170%,180%, 190%, 200%, 210%, 220%, 230%, 240%, 250%, 260%, 270%, 280%, 290%,or 300% relative to a control product. For example, the sweetness can beenhanced by 10-80%, 20-70%, or 40-60%.

Sensory Testing

Enhanced sweetness can be determined by a sensory test. Equivalentsweetness with a lower caloric value can be determined by a sensorytest. The sensory test may be a taste test. The sensory test may be ablind test. One non-limiting example of a taste test method to measureenhanced sweetness is to taste a set amount of a control composition,and then taste varying amounts of the sweetener composition to find theamount of sweetener composition that corresponds to the sweetness of thecontrol composition. The enhanced sweetness can be calculated by thefollowing formula: [amount of control composition−amount of sweetenercomposition required for equal sweetness]/[amount of controlcomposition]. For example, varying amounts of a sweetener compositiondescribed herein (e.g., 5, 4, 3, 2 and 1 mg of a composition comprising65% sucrose and 1% silica) are tasted to find an equal sweetness to acontrol composition (e.g., 5 mg sucrose). In this case, if the testshows that 3 mg of the sweetener composition has an equivalent sweetnessto 5 mg of the control composition, then the enhanced sweetness iscalculated as (5-3)/5=40%.

A sensory test can use one or more various protocols. For example, asensory test can be the “triangle method”, follow ISO requirements, or acombination thereof. The taste test can be the average of multipletrials. For example, each taste tester can consume multiple sweetenercompositions or foods, beverages, or consumable products comprising asweetener composition and sequence them by relative sweetness. A tastetest can comprise tasting a standard and determining whether a testedcomposition is more or less sweet than the standard.

A taste test may be a screening test, a professional taste test, or amarket research test. A screening test may be performed by at least 1,2, 3, 4, 5, 6, 7, 8, or 9 taste testers. A professional taste test maybe performed by at least 10, 15, 20, 25, or 30 taste testers. A marketresearch test may be performed by at least 31, 40, 50, 60, 70, 80, 90,100, 150, 200, 300, 400, or 500 taste testers. A taste tester can be aperson with average taste perception. A taste tester can be aprofessional taste tester. A taste tester can be a person who has passeda tasting exam by correctly identifying foods or food components. Ataste tester can be a person who can identify the relative amounts of ataste or flavor (e.g., correctly sequence varying amounts of sugar inwater).

While preferred embodiments of the present invention have been shown anddescribed herein, it will be obvious to those skilled in the art thatsuch embodiments are provided by way of example only. Numerousvariations, changes, and substitutions will now occur to those skilledin the art without departing from the invention. It should be understoodthat various alternatives to the embodiments of the invention describedherein may be employed in practicing the invention. It is intended thatthe following claims define the scope of the invention and that methodsand structures within the scope of these claims and their equivalents becovered thereby.

EXAMPLES Example 1: Formation of a Sweetener Composition

Sucrose (80 g., pure, food-grade) and silica (6.4 g., Perkasil® SM 660,pure, food-grade, produced by W. R. Grace & Co) are combined in aMoulinex® coffee grinding machine. The solids are ground together for 20sec to form a powder (8% silica wt/wt in sucrose). The solids aretransferred to an electric mortar and pestle. The upper pestle pressureis set at a scale reading of 6.5. The scraper is adjusted as closed 6.5rounds from minimal contact with the mortar side. The contact of thepestle with the mortar side is adjusted as closed 11.5 rounds fromminimal contact. The mixture is ground for 5 minutes using the mortarand pestle. The combined powdered mixture is optionally sonicated for 30min at 40° C. at 40 KHz. The mixture is then passed through a sieve (70mesh) to remove larger particles. The powder that passes through thesieve is labeled as composition S1.

Example 2: Size Fractionation of Sweetener Compositions

Size fractionation is performed on the composition S1 of Example 1 bypassing the composition through sieves with successively smalleropenings to determine the particle size distribution of the compositionas shown in Table 2.

TABLE 2 Size Range (micron) % Weight  74-200 23 53-74 8 37-53 12 25-3739 <25 18

Example 3: Formation of Sweetener Compositions

A) 8% silica in sucrose—powder preparation: Silica (4.0 g., Perkasil® SM660, pure, food-grade) is transferred into a mechanical grinder andground for 20 sec. The silica is then transferred into a mortar andpestle for further grinding for 10 min. Sucrose (50 g., pure,food-grade) is ground in a mechanical grinder (Moulinex® grinder) for 20sec. The sucrose is added in portions to the mortar and pestle forfurther grinding with the silica for 10 min. Once all the sucrose isadded, the mixture is ground for 5 more minutes using the mortar andpestle. The combined powdered mixture is sonicated for 30 min at 40° C.then put through a sieve (70 mesh) to remove larger pieces. The powderthat passed through the sieve is labeled as composition 3A.

B) 8% silica in sucrose syrup: Sucrose (70 g, pure, food-grade) istransferred into a mechanical grinder and ground for 20 sec. The groundsugar is transferred into a mortar and pestle for another 10 min ofgrinding. The ground sample is transferred in portions into 37.7grdeionized water previously heated to 70° C. (while stirring) until aclear yellowish solution is achieved (yielding a solution of 65:35 ratiobetween sucrose and water). Silica (5.6 g, Perkasil® SM 660, pure,food-grade, 8% relative to sucrose) is added to the sucrose syrup inportions (while stirring). The resulting solution is stirred vigorouslyfor 10 more minutes. The dispersion is sonicated at 40° C. for 30 minand labeled as composition 3B.

C) Sucrose syrup: 70 gr of sucrose ground mechanically and physically,are transferred in portions to 37.7 gr deionized water previously heatedto 70° C. A clear yellowish solution is achieved (65:35 ratio betweensucrose and water). The clear solution is stirred vigorously for 10 moreminutes. The dispersion is sonicated at 40° C. for 30 min and labeled ascomposition 3C.

Example 4: Tasting Sweetener Compositions of Example 3

Three testers are each given two sets of triangle tests to taste thesweetener compositions. The results are displayed in the tables herein.The “+” is the label for the sample with the highest perceivedsweetness.

Test 4A (powders): Each tester is given 4 mg of the following powderedsamples: Pure sucrose and 3A.

TABLE 4A Test 1 Test 2 Sample: sucrose 3A sucrose sucrose 3A 3A Taster1 + + Taster 2 + + Taster 3 + + +

Test 4B (syrups): Each tester is given 4 mg of the following syrupsamples: 3B and 3C.

TABLE 4B Test 1 Test 2 3B 3C 3C 3C 3B 3B Taster 1 + + Taster 2 + + + +Taster 3 + + +

Test 4C (solutions): Each tester is given about 5 ml taken from twostock samples: i) 10 g of sucrose in 500 mL deionized water and ii) 10 gof 3A in 500 mL deionized water.

TABLE 4C Test 1 Test 2 Sample: sucrose sucrose 3A sucrose 3A 3A Taster1 + + + + Taster 2 + + + + Taster 3 + + +

Example 5: Formation of Chocolate Comprising Enhanced SweetenerCompositions

The sample chosen as the enhanced sucrose added in all cream preparationis composition 3A (described in example 3-8% Perkasil® in sucrose, drypreparation). Dark chocolate with no added sugar by “Galler chocolatier”(25 g) is slowly melted in a hot water bath. As the chocolate melted,about 7 gr of milk is added in portions until a creamy soft texture isreached. The sweetener or sugar is added to the melted chocolate andstirring continued. The mixture is cooled to room temperature. Thecompositions of Chocolate 5A-5D are made of ingredients as depicted inthe following table:

Ingredients Chocolate 5A Chocolate 5B Chocolate 5C Chocolate 5DChocolate 25 25 25.258 25.267 Milk 7 7 7.022 7.023 sweetener NoneSucrose - 25 mg 3 A - 20 mg 3A - 25 mg

Example 6: Taste Test of Chocolate Compositions of Example 5

Three taste testers are given a small sample from 4 types of chocolate.The details of the chocolate preparation are described in Example 5. Theresults of the taste test are described in Table 6.

TABLE 6 Chocolate 5A Chocolate 5B Chocolate 5C Chocolate 5D Tester 1Bitter and Sweeter slightly Not as bitter The sweetest sample slightlysweet less bitter and sweeter Weak bitterness Tester 2 Bitter andSweeter slightly Not as bitter Same as previous, less slightly sweetless bitter and sweeter of the lingering sensation Has a bit of Verysimilar to the an unpleasant previous sample lingering Tester 3 Bitterand Sweeter slightly Not as bitter The sweetest sample slightly sweetless bitter and sweeter Weak bitterness

Example 7: Formation and Tasting of Bitterness Reduced Paracetamol

A tablet of a known bitter medicine, paracetamol (“Acamol™” by Teva,also known as acetaminophen) is crushed. Several 3 mg portions of thecrushed medicine are weighed in separate dishes. A drop of about 10 mgsweetener is added to each portion. This is repeated both with twosweetener syrups: i) sucrose syrup (65 g sucrose in 35 g water) and ii)enhanced syrup (7 g Perkasil® added to a syrup of 65 g sucrose in 35 gwater at 75° C.). The results are disclosed in Table 7.

TABLE 7 Paracetamol + Paracetamol + enhanced Taster sucrose syrupsucrose syrup Tester 1 Very bitter Less bitter, sweeter, No sweetness Ahuge difference Tester 2 Extremely bitter The sample is still bitter butsignificantly less and sweeter Tester 3 Extremely bitter The sample isstill bitter but significantly less and sweeter

Example 8: Formation of Sweetener Compositions Comprising ChitosanCarrier Compound

Chitosan (Kiofine® B, 50μ particle size) is used in the preparation ofthe following samples:

A) 8% Chitosan in sucrose dry sample: 15gr of sucrose are transferredinto a mechanical grinder, 1.2 gr (8%) of chitosan is added, the mixtureis ground for 20 sec. After a sample is taken, the mixture istransferred into a mortar and pestle for another 10 min of grinding. Asample is taken from the ground mixture. The remaining ground mixture issonicated for 30 min at 40° C. The sample is passed through a sieved andlabeled 8A.

B) 8% Chitosan in sucrose syrup where the dry mixed powder is added towater at 70° C. 6 g of the sieved and ground mixture of chitosan insucrose (from compound 8A) is transferred in portions to 3 gr ofdeionized water at 70° C. The dispersion is stirred vigorously for about10 min. The dispersion is sonicated at 40° C. for 30 min. The resultingchitosan syrup is opaque and with a dark orange color. The resultingstarch syrup is opaque and white. A sample of the starch syrup is driedin an oven at 90° C. for 72 hours and labeled 8B.

C) 8% Chitosan in sucrose syrup where the Chitosan is added to thesucrose syrup. 10 g of sucrose (ground mechanically and manually) istransferred in portions into 5.4 g deionized water previously heated to70° C. (while stirring) until a clear yellowish solution is achieved(yielding a solution of 65:35 ratio between sucrose and water). 0.8 gr(8%) of chitosan is added to the sucrose syrup in portions (whilestirring). The resulting dispersion is stirred vigorously for 20 moreminutes. Following stirring, the solution is sonicated at 40° C. for 30min. The resulting syrup is opaque and with a dark orange color. Theresulting starch syrup is opaque and white. A sample of the chitosansyrup is dried in an oven at 90° C. for 72 hours and labeled 8C.

Example 9: Tasting of Sweetener Compositions Comprising Chitosan

Each tester is given 4 mg of sucrose and 8A solid and 6 mg from eachsyrups 8B and 8C. The results are shown in Table 9.

TABLE 9 Taster Sucrose 8A 8B 8C Taster 1 X X+ X+ X+ After taste Slightlysweeter Barely, not as impressive as the powder samples Taster 2 X Morethan X+ X+ X+ Taster 3 X X+ X+ X After taste Residual Taster 4 X X X X+After taste more than previous Taster 5 X X+ X+ X+ After taste Veryslightly, after taste Key: X represents a level of sweetness, X+represents a taste that is more sweet than X

Example 10: Sweetener Compositions Comprising Glucose Monohydrate

The following general procedure is used to make each composition10A-10F: Glucose monohydrate (15 g, pure, food-grade) is transferredinto a mechanical grinder, 1.10 gr (8%) of carrier compound is added,and the mixture is ground for 20 sec. After a sample is taken, themixture is transferred into a mortar and pestle for another 10 min ofgrinding. A sample is taken from the ground mixture. The remainingground mixture is sonicated for 30 min at 40° C. and then passed througha sieve (70 mesh).

This experiment is repeated for each sample 10A-10E, selecting thecarrier compound to produce compositions as follows:

10A—Glucose monohydrate (no carrier compounds used)—ground and sieved

10B—8% Perkasil® in glucose monohydrate

10C—8% CN001 (chitosan 200 nm particle size) in glucose monohydrate

10D—8% SCP-1 (chitosan 200 mesh particle size) in glucose monohydrate

Example 11: Taste Test of Sweetener Compositions Comprising GlucoseMonohydrate

Each taster is given 4 mg of each of the solid sweetener compositions.The results are described in Table 11 (with a repetition of 10C and10D.).

TABLE 11 Glucose monohydrate Taster 10A 10B 10C 10C 10D 10D Taster 1 XX++ X+ X+ X+ X Barely any Very Weak sweetness weak Taster 2 X X++ X+ X+X+ X Barely any Weak sweetness Taster 3 X X++ X+ X+ X+ X Barely anySlightly, Very Very Weak sweetness spread slightly weak sweeter Key: Xrepresents a level of sweetness, X+ represents a taste that is moresweet than X, X++ represents a taste that is more sweet than X+

Example 12: Formation of Sweetener Compositions with Other CarrierCompounds

15 gr of sucrose are transferred into a mechanical grinder, 1.2 gr (8%)of carrier are added, and the mixture is ground for 20 sec. After asample is taken, the mixture is transferred into a mortar and pestle foranother 10 min of grinding. A sample is taken from the ground mixture.The remaining ground mixture is sonicated for 30 min at 40° C. Samplesare sieved (70 mesh). Each taster is given 4 mg of the following samplesand the results are shown in Table 12:

12A—Sucrose

12B—8% CN001 (Chitosan, particle size—200 nm) in sucrose

12C—8% FGC-2 (Chitosan, particle size—80 mesh) in sucrose

12D—8% Avicel® LM 310 (Maltodextrin) in sucrose

12E—8% Avicel® GP 1030 (Maltodextrin) in sucrose

TABLE12 12D 12E (Malto- (Malto- 12B 12C dextrin - dextrin - Sucrose(Chitosan (Chitosan, Avicel ® Avicel ® Taster 12A 200 nm) 80 mesh) LM310) GP 1030) Taster 1 X X++ X+ X+ X+ A bit less A bit less than 143than previous Taster 2 X X++ X+ X+ X+ A bit less Better texture than 143Key: X represents a level of sweetness, X+ represents a taste that ismore sweet than X, X++ represents a taste that is more sweet than X+

Example 13: Formation of Sweetener Compositions with Other CarrierCompounds

15 gr of sucrose are transferred into a mechanical grinder, 1.2 gr (8%)of carrier compound is added, and the mixture is ground for 20 sec.After a sample is taken, the mixture is transferred into a mortar andpestle for another 10 min of grinding. A sample is taken from the groundmixture. The remaining ground mixture is sonicated for 30 min at 40° C.

13A—Sucrose

13B—8% CN001 (Chitosan, particle size—200 nm) in sucrose

13C—8% CN002 (Chitosan, particle size—200 nm) in sucrose

13D—8% SCP-1 (Chitosan, particle size—200 mesh) in sucrose

13E—8% SCP-2 (Chitosan, particle size—200 mesh) in sucrose

13F—8% FGC-2 (Chitosan, particle size—80 mesh) in sucrose

13G—8% Avicel® LM 310 (Maltodextrin) in sucrose

13H—8% Avicel® GP 1030 (Maltodextrin) in sucrose

Samples are sieved. Each taster is given 4 mg of the following samplesand the results are shown in

TABLE 13 Sucrose Taster 13A 13B 13C 13D 13E 13F 13G 13H Taster 1 X X++X++ X++ X+ X+ X+ X+ small Taster 2 X X+ X++ X++ X+ X++ X+ X+ smallTaster 3 X X++ X++ X++ X+ X++ X+ X+ Maybe small more Key: X represents alevel of sweetness, X+ represents a taste that is more sweet than X, X++represents a taste that is more sweet than X+

Example 14: Sensory Test Procedure

The tests are participated by a panel of 8 tasting experts who have beensensory tested in the past. All participants have been trained. Thetests are divided into the following 4 segments:

a) Testing the tasters sensory threshold

b) Calibration

c) Sucrose versus S1 composition tastings—in powder and syrup form

d) Sucrose versus S1 composition tastings—powders mixed in a separatemedium

Tasting process: All tasting stages excluding calibration, are conductedin the form of a “triangle test”: each participant is given threesamples marked with random numbers that include two identical samplesand one dissimilar sample. Participants are instructed to name thedifferent sample in each set and explain the difference in theiropinion.

Participants are given two sets of tests in each tasting, where one testincluded a single reference sample and the other contained two.

Sensory threshold: Panel participants are given seven triangle teststhat included various concentrations of sucrose dissolved in water.

Calibration step: This step is added to the tasting process as anotherform of tasting the panel's sensory threshold for sweetness. All panelmembers are given two samples of sucrose marked “A” and “B” the sampleswere of 4 mg and 5 mg respectively in the purpose of testing the panel'sability to recognize such delicate variations.

The rest of the tests were conducted similarly—each sample is testedwith sucrose as reference in two sets of triangle tests.

Example 15: Amount of Perkasil® in Sweetener Compositions

Several compositions are prepared as described herein (Example 3) butthe amount of Perkasil® is varied among samples and taste testersconsume 4 mg of each sample to judge the taste and sweetness withrespect to amount of Perkasil®. The results are displayed in Table 15(each “+” indicates more sweetness).

TABLE 15 6% Perkasil ® - 6% Perkasil ® - 10% Perkasil ® - 10%Perkasil ® - Sucrose mixed powders Perkasil added to mixed powders toPerkasil added to syrup to sucrose syrup sucrose syrup sucrose syrupsucrose syrup Tester 1 X X+ X+ X++ X+ Small variation Small variation1.5 times sweeter than sucrose Residual taste Tester 2 X X+ X+ X+ XSmall variation Tester 3 X X+ X+ X++ X+ Small variation, Differenttexture 1.5 times sweeter Different than sucrose texture Residual tasteTester 4 X X+ X+ X+ X+ Small variation Small variation Small variationKey: X represents a level of sweetness, X+ represents a taste that ismore sweet than X, X++ represents a taste that is more sweet than X+

It is noted that the 6% and 10% Perkasil® compounds are sweeter than thesucrose syrup composition that lacks Perkasil®. Additionally, thecompositions with 6% and 10% Perkasil are less sweet than thecorresponding 8% Perkasil® composition.

Example 16: Formation of Sweetener Compositions Comprising SweetenerPolyol

A) 1.0 gram of Maltitol and 0.08 gram Perkasil® are ground together assolids manually using a mortar and pestle for 10 min to form an maltitolsweetener composition with 8% silica wt/wt. The resulting powderedmixture is sonicated at 40° C. for 30 min, then sieved (70 mesh). Theresulting sweetener composition, 16A, is stored in a refrigerator untiltested.

B) Sorbitol (5.0 gram) and Perkasil® (0.4 gram) are ground together for20 sec in a mechanical Moulinex grinder. The resulting mixture istransferred to a mortar and pestle and ground manually for 10 min. Theresulting powdered mixture is sonicated at 40° C. for 30 min and thensieved to produce the final sweetener composition comprising sorbitoland Perkasil® (8% wt/wt), 16B.

C) Xylitol (5.0 gram) and Perkasil® (0.4 gram) are ground together for20 sec in a mechanical Moulinex grinder. The resulting mixture istransferred to a mortar and pestle and ground manually for 10 min. Theresulting powdered mixture is sonicated at 40° C. for 30 min and thensieved to produce the final sweetener composition comprising xylitol andPerkasil® (8% wt/wt), 16C.

Example 17: Taste Test of Sweetener Compositions Comprising SweetenerPolyols

Tasters each consume a sample of 5 mg of each of the following 6sweetener compositions: maltitol, 16A, sorbitol, 16B, xylitol, and 16C,and record their observations after each test. The observations arerecorded in the following table:

Maltitol 16A Sorbitol 16B Xylitol 16C Tester 1 After taste, X+ Sweeterthan Y Sweetest polyol so far Z Z++ barely sweet Maltitol X Y Tester 2Some sweetness X+ Much Y+ Very sweet Zn Z+ X sweeter than Maltitol YTester 3 Some sweetness X++ Less sweet Y+ 0.5 Sweeter than sucrose Z Z+1.5 X than Maltitol Y Tester 4 Less than sucrose X+ 0.5 Similar to Y+ Assweet as Sorbitol, Z+ X Glucose fades fades Z Y Tester 5 Less thansucrose X+ 0.5 Fades Y+ 0.5 Very sweet fades Z+ 0.5 X Y quickly Z Samplespread Key: X represents a level of sweetness, X+ represents a tastethat is more sweet than X, X++ represents a taste that is more sweetthan X+. Y represents a level of sweetness, Y+ represents a taste thatis more sweet than Y, Y++ represents a taste that is more sweet than Y+.Z represents a level of sweetness, Z+ represents a taste that is moresweet than Z, Z++ represents a taste that is more sweet than Z+.

Example 18: Formation of Sweetener Compositions Comprising HighIntensity Sweeteners and Sucrose

A) Aspartame (5 mg) and sucrose (1.0 gram) are ground together manuallywith a mortar and pestle for 10 min. The resulting mixture is sonicatedat 40° C. for 30 min, and the powdered mixture is sieved to produce theproduct sweetener composition 18A.

B) Acesulfame potassium (Acesulfame K) (10 mg) and sucrose (2.0 gram)are ground together manually with a mortar and pestle for 10 min. Theresulting mixture is sonicated at 40° C. for 30 min, and the powderedmixture is sieved to produce the product sweetener composition 18B.

C) A gram scale portion (e.g. about 1.0 gram) of saccharin is ground ina Moulinex mechanical grinder for to reduce the particle size. A smallportion of the ground saccharin (10 mg) is combined with sucrose (2.0gram), and the solids are ground together manually with a mortar andpestle for 10 min. The resulting mixture is sonicated at 40° C. for 30min, and the powdered mixture is sieved to produce the product sweetenercomposition 18C.

D) Sodium cyclamate (10 mg) and sucrose (2.0 gram) are ground togethermanually with a mortar and pestle for 10 min. The resulting mixture issonicated at 40° C. for 30 min, and the powdered mixture is sieved toproduce the product sweetener composition 18D.

Example 19: Formation of Sweetener Compositions Comprising HighIntensity Sweeteners, Sucrose, and Silica

A) Aspartame (10 mg), sucrose (2.0 gram), and Perkasil® SM 660 (0.16 gr)are ground together manually with a mortar and pestle for 10 min. Theresulting mixture is sonicated at 40° C. for 30 min, and the powderedmixture is sieved to produce the product sweetener composition 19A.

B) Acesulfame K (10 mg), sucrose (2.0 gram), and Perkasil® SM 660 (0.16gr) are ground together manually with a mortar and pestle for 10 min.The resulting mixture is sonicated at 40° C. for 30 min, and thepowdered mixture is sieved to produce the product sweetener composition19B.

C) A gram scale portion of saccharin is ground in a Moulinex mechanicalgrinder to reduce the particle size. A small portion of the groundsaccharin (10 mg) is combined with Perkasil® SM 660 (0.16 gr), andsucrose (2.0 gram), and the solids are ground together manually with amortar and pestle for 10 min. The resulting mixture is sonicated at 40°C. for 30 min, and the powdered mixture is sieved to produce the productsweetener composition 19C.

D) Sodium cyclamate (10 mg), sucrose (2.0 gram), and Perkasil® SM 660(0.16 gr) are ground together manually with a mortar and pestle for 10min. The resulting mixture is sonicated at 40° C. for 30 min, and thepowdered mixture is sieved to produce the product sweetener composition19D.

Example 20: Taste Test of Sweetener Compositions Comprising HighIntensity Sweeteners, Sucrose and Optionally Silica

Each taster consumes a sample of each of the following 8 samples: 18A,18B, 18C, 18D, 19A, 19B, 19C and 19D, and records their observationsafter each test. The amount of each sample given to each tester isnormalized by the sweetness factor of the High Intensity Sweetenerincluded according to the following table:

RS Sweetness Tasting (of pure intensity sample weight Sweetenersweetener) (of sample) [mg] Aspartame 200 2 2.5 Acesulfame K 200 2 2.5Saccharin 300 2.5 2 Sodium cyclamate 40 1.2 4.2

Thus, each tester consumes 2.5 mg of samples comprising Aspartame (18Aand 19A), 2.5 mg of samples comprising Acesulfame K (18B and 19B), 2.0mg of samples comprising Saccharin (18C and 19C), and 4.2 mg of samplescomprising Sodium cyclamate (18D and 19D).

The observations made by each tester are recorded in the followingtable:

Aspartame Acesulfame K Saccharin Sodium cyclamate 18A 19A 18B 19B 18C19C 18D 19D Taster 1 Sweet, less X++ Sweet Y+ Sweet with a IncreasedSweet with A+ than with a Less after metallic after after taste acardboard Sweeter sucrose, metallic taste taste, leaves a after tastewith no after sense of A enhanced bitterness taste dryness Z after tasteX Y Taster 2 Sweeter X Sweet Y+ Very sweet Z Z++ Sweet A A+ than (lessthan No after sucrose, X) no taste different after taste sweetness Y XTaster 3 Sweeter X After Y+ Very sweet, Z Sweetest Cardboard than Thetaste After taste a sense of Same as HIS so far after taste sucrose,same Y dryness Z NG363 No after lingers taste A X Taster 4 Less than XWeak Y+ Very sweet, Z++ Very sweet A+ sucrose After sweetness, Slightlya sense of Very (slightly Sweet with X taste after taste less afterdryness Z sweet, more than a cardboard Y taste increased NG363) aftertaste after taste A Key: X represents a level of sweetness, X+represents a taste that is more sweet than X, X++ represents a tastethat is more sweet than X+. Y represents a level of sweetness, Y+represents a taste that is more sweet than Y, Y++ represents a tastethat is more sweet than Y+. Z represents a level of sweetness, Z+represents a taste that is more sweet than Z, Z++ represents a tastethat is more sweet than Z+. A represents a level of sweetness, A+represents a taste that is more sweet than A.

Example 21: Formation of Sweetener Compositions Comprising High FructoseCorn Syrup

A) Perkasil® SM 660 (1.5 gram), is added in portions to 26.8 gram HighFructose Corn Syrup Isoglucose F42 (70% total sugar by weight; 42%fructose/58% glucose, dry solid wt/wt) while stirring to produce a ratioof 8% silica to total sugar content (wt/wt). The clear yellow dispersionis sonicated for 30 min at 40° C. The mixture is cooled to roomtemperature to produce the final sweetener composition, 21A.

B) Perkasil® SM 660 (0.9 gram), is added in portions to 27.0 gram HighFructose Corn Syrup Isoglucose F42 (70% total sugar by weight; 42%fructose/58% glucose, dry solid wt/wt) while stirring to produce a ratioof 8% silica to glucose content (wt/wt). The clear yellow dispersion issonicated for 30 min at 40° C. The mixture is cooled to room temperatureto produce the final sweetener composition, 21B.

C) Perkasil® SM 660 (1.5 gram), is added in portions to 26.1 gram HighFructose Corn Syrup Isoglucose F50 (72% total sugar by weight; 50%fructose, 47% glucose dry solid, wt/wt) while stirring to produce aratio of 8% silica to total sugar content (wt/wt). The clear yellowdispersion is sonicated for 30 min at 40° C. The mixture is cooled toroom temperature to produce the final sweetener composition, 21C.

D) Perkasil® SM 660 (0.7 gram), is added in portions to 26.0 gram HighFructose Corn Syrup Isoglucose F50 (72% total sugar by weight; 50%fructose, 47% glucose dry solid, wt/wt) while stirring to produce aratio of 8% silica to glucose content (wt/wt). The clear yellowdispersion is sonicated for 30 min at 40° C. The mixture is cooled toroom temperature to produce the final sweetener composition, 21D.

Example 22: Taste Test of Sweetener Compositions Comprising HighFructose Corn Syrup

Each taster is given each sample twice (7 mg) of each of the following 6sweetener compositions sequentially: Isoglucose F42 (Galam), 21A, 21B,Isoglucose F50 (Galam), 21C, 21D, and records their observations aftereach test. The observations are recorded in the following table:

Isoglucose Isoglucose F42 21A 21B F50 21C 21D Taster 1 X X+ 1 X+ 2 Y Y+1 Y+ 1 Taster 2 X X+ 1.5 X+ Y Y+ 1 Y+ 1 Sweeter than F42 Taster 3 X X+ 1X Y Y Y+ 0.5 Sweeter than F42 Taster 4 X X+ 1.5 X+ 1.5 Y Y Y+ 1.5 Taster5 X X+ 1 X+ 1 Y Y+ 1 Y+ 1 Key: X represents a level of sweetness, X+ 0.5represents a taste that is sweeter than X, X+ 1 represents a taste thatis sweeter than X+ 0.5, X+ 1.5 represents a taste that is sweeter thanX+ 1, X+ 2 represents a taste that is more sweet than X+ 1.5. Yrepresents a level of sweetness, Y+ 0.5 represents a taste that is moresweet than Y, Y+ 1 represents a taste that is more sweet than Y+ 0.5, Y+1.5 represents a taste that is more sweet than Y+ 1.

Example 23: Formation of Hard Candy Comprising Enhanced SweetenerCompositions

154.023 g of High Fructose Corn Syrup (HFCS) Isoglucose F42 is added to98 g of sucrose and mixed in a pot over medium heat until the sucrosecompletely dissolves. 60 g of water is added, and the solution isstirred with a whisk. The liquid is heated to a temperature of 149° C.Immediately afterwards it is poured into a mold and cooled at roomtemperature to produce the final hard candy, 23A.

92.406 g of HFCS+S1 (Isoglucose F42 with 8% Perkasil to glucose content(wt/wt)) is added to 60 g of water and mixed in a pot over medium heat.98 g of sucrose is added, and the solution is stirred with a whisk. Theliquid is heated to a temperature of 149° C. Immediately afterwards itis poured into a mold and cooled at room temperature to produce thefinal hard candy, 23B.

154.015 g of HFCS Isoglucose F42 is added to 60 g of water and mixed ina pot over medium heat. 58.80 g of the S1 composition is added, and thesolution is stirred with a whisk. The liquid is heated to a temperatureof 149° C. Afterwards it is poured into a mold and cooled at roomtemperature to produce the final hard candy, 23C.

Example 24: Taste Test of Hard Candy Comprising Enhanced SweetenerCompositions

Each taster is given each of the following 4 hard candies and recordstheir observations after each test. The observations are recorded in thefollowing table:

Taster 23A 23B 23C Taster 1 X X + 1 X + 2 Taster 2 X X + 1 X + 1Different sweetness, Caramel notes longer sweet taste. Taster 3 X X + 1X + 2 Late sweetness.

Example 25: Formation of Meringue Comprising Enhanced SweetenerCompositions

Oven is preheated to 93.3° C. (200° F.). A pinch of the S1 compositionis added to the egg whites (97 g) before whipping. The egg whites arewhipped on a low setting in a stainless steel or ceramic bowl. Theremaining S1 composition (82.5 g for 50% sugar reduction, 99 g for 40%sugar reduction) is divided into five equal portions. After about aminute of whipping, the egg whites become foamy and one portion of theS1 composition is added slowly to the egg whites. After about 1.5-2minutes, the egg whites expand in volume by two to three-fold andanother portion of the S1 composition is added slowly. In 1.5 minuteincrements, the remaining portions of S1 composition are added slowly.The meringue is whipped until a stiff peak consistency is reached. Themeringue is then transferred to a piping bag and is piped into anon-stick pan that can be lined with silicone or parchment paper. Themeringue is baked for 3 hours, with the pan rotated every hour. For thecontrol meringue, 165 g of sucrose is used in place of the S1composition.

Example 26: Taste Test of Meringue Comprising Enhanced SweetenerCompositions

5 trained and experienced panelists assess the meringue samples fromExample 25 in a round table discussion tasting format. The sugar Controlis assessed and a reference score (using the 0-100 intensity scale) forOverall Sweetness is discussed and agreed to. Sugar Reduction samplescontaining S1 composition are then tasted and consensus scores areagreed upon for overall sweetness. Notes are also made on otherappearance, aroma, flavor, texture, and aftertaste attributes of eachsample. Individual overall sweetness intensity ratings for all samples(coded) are then carried out in sensory booths, in duplicate, using the0-100 line scale. Analysis of data is carried out to establish if thereare any differences between the sugar control and each of the SugarReduction formulations for Overall Sweetness.

Tasting of Control: Not very much immediate sweetness but then grew.Overall sweetness agreed as about 55 on 0-100 point scale. Someadditional slight flavors of malt and egg white. Moderately high initialbite and fast rate of breakdown in texture. Sweetness and somebitterness in aftertaste.

Tasting of 50% Sugar Reduction Sample: Sweetness close to Control. Somebarley sugar flavor and chalky flavor. Some chalkiness in texture.

Tasting of 40% Sugar Reduction Sample: Sweeter than control. Slightchalkiness but much less than 50% Sugar Reduction Sample.

Overall sweetness rating scores on a 0-100 intensity scale for 5panelists in duplicate tastings are shown.

Sample Overall Sweetness Control 52.2 50% Sugar Reduction 53.9 40% SugarReduction 70.5

Example 27: Formation of Whipped Cream Comprising Enhanced SweetenerCompositions

Double cream (223 g, Sainsbury) is used for preparing the samples. TheS1 composition (13.83 g for 35% sugar reduction, 14.9 g for 30% sugarreduction) is added gradually after two minutes of whipping the cream,while the hand mixer (low setting) whipped the cream to the desiredconsistency. For the control whipped cream, sucrose (21.28 g) is used inplace of the S1 composition. For the Stevia whipped cream, Steviaextract (0.1059 g) is used in place of the S1 composition.

Example 28: Taste Test of Whipped Cream Comprising Enhanced SweetenerCompositions

Control, 35% Sugar Reduction, 30% Sugar Reduction, and Stevia whippedcream samples are evaluated using Descriptive Sensory Profiling with apanel of eleven trained assessors. Two 2 hr discussion and trainingsessions are held. During these sessions, the panel evaluates allproducts and developed and agrees to a descriptive vocabulary coveringappearance, aroma, flavor, texture, mouthfeel, and aftertastecharacteristics of the samples. Assessors carry out formal attributeintensity rating of all samples, working alone in individual sensoryevaluation booths. Ratings are made using a 100 point unstructured linescale, with verbal anchors, from low to high. Each sample is presentedto the assessors labeled with a three digit code and is evaluated threetimes by each assessor during a 2.5 hr session. Samples are presentedaccording to a balanced design. Evaluations are made in mouth,immediately after swallowing, one minute after swallowing, and twominutes after swallowing for key residual after effects. Plain crackersand mineral water are used as palate cleansers between samples. Allsamples are assessed in tasting booths designed to ISO 8589:2007,illuminated with Northern daylight. As part of the training, the panelagrees to a reference score of 80 for the overall sweetness of thewhipped double cream control sample. The reduced sugar samplescontaining the S1 composition are then compared to the control. Thesample order is randomized to avoid potential bias. Data for eachattribute is analyzed using analysis of variance to identify attributesthat discriminate samples at the 5% level of significance (P<0.05).

Whipped Double Cream: Appearance and Aroma

35% Sugar 30% Sugar Attributes Reduction Reduction Control Stevia Numberof Surface Holes 21.1 a 21.4 a 22.8 a 22.3 a Appearance Size of SurfaceHoles 17.6 a 17.6 a 21.6 a 16.7 a Appearance Depth of Color 65.1 a 61.7ab 59.6 b 59.8 b Appearance* Whipped Appearance 63.7 a 64.2 a 64.5 a60.3 a Overall Aroma 22.6 a 20.5 a 24.4 a 21.9 a Creamy Aroma* 23.0 ab18.8 b 25.6 a 19.4 ab Cooked Sugar Aroma 3.0 a 3.9 a 4.2 a 1.6 a*Indicates a significant difference at the 95% confidence level. Wheresamples share the same letter, there is no significant difference at the95% confidence levelAll samples are very similar in appearance. Only the 35% Sugar Reductionsample is significantly creamier in color compared to the Control andStevia samples. All samples have a similar creamy aroma. Only the 35%Sugar Reduction sample is significantly lower compared to the Control.All other samples are comparable.

Whipped Double Cream: Flavor in Mouth

35% Sugar 30% Sugar Attributes Reduction Reduction Control SteviaSweetness Onset Flavor* 10.8 b 12.9 ab 10.5 b 15.7 a Sweetness BuildFlavor* 28.0 b 30.7 b 31.3 b 46.8 a Overall Sweetness Flavor 57.4 a 58.5a 65.5 a 60.4 a Bitter Flavor* 2.1 b 3.3 b 0.2 b 30.8 a Creamy Flavor*51.6 a 50.7 a 53.9 a 40.8 b Liquorice Flavor* 0.2 b 0.1 b 0.3 b 67.5 aMetallic Flavor* 1.6 b 4.8 b 0.7 b 23.3 a *Indicates a significantdifference at the 95% confidence level. Where samples share the sameletter, there is no significant difference at the 95% confidence levelBoth Sugar Reduction samples are deemed to be equivalently sweet to theControl and Stevia samples while in the mouth. Sugar reduction samplesare also at parity with the Control for Sweetness Onset and Build. Thereare no significant differences in any other flavor attributes betweenthe Sugar Reduction samples and the Control. However, the Stevia sampleimparts far more detrimental flavors, the Sweetness takes longer tobuild compared to all other samples, and the sample is less Creamy andfar more Bitter and Metallic tasting. The Stevia sample also has astrong Liquorice flavor, which is absent in all other samples.

Whipped Double Cream: Texture and Mouthfeel in Mouth

35% Sugar 30% Sugar Attributes Reduction Reduction Control Stevia SmoothTexture 70.3 a 71.2 a 73.4 a 73.4 a Soft Texture 73.5 a 74.6 a 74.8 a75.0 a Density Texture 51.4 a 52.7 a 49.5 a 51.1 a Rate of Melt Texture*26.7 b 30.2 ab 26.3 b 32.1 a Oily Mouth Coating 25.7 a 29.2 a 24.8 a28.7 a Mouthfeel Salivating Mouthfeel* 37.2 b 34.2 b 39.9 ab 45.0 aMouth Drying Mouthfeel 27.8 a 31.4 a 27.3 a 34.8 a *Indicates asignificant difference at the 95% confidence level. Where samples sharethe same letter, there is no significant difference at the 95%confidence level

There are no significant textural or mouthfeel differences between theSugar Reduction and Control samples. The Stevia sample melts morequickly and is more Salivating compared to the 35% Sugar Reduction andControl samples. All samples are very soft and smooth with a middlingfirm density. A low oily mouth coating could be felt while the samplesare broken down in the mouth, and all are comparably mouth drying at alow to moderate level.

Whipped Double Cream: Immediate Aftertaste

35% Sugar 30% Sugar Attributes Reduction Reduction Control SteviaOverall Sweetness 46.9 b 50.7 ab 56.5 a 52.3 ab Aftertaste* BitterAftertaste* 4.5 b 4.3 b 2.1 b 34.9 a Creamy Aftertaste* 44.8 a 46.1 a47.0 a 36.0 b Liquorice Aftertaste* 0.2 b 0.2 b 0.1 b 59.2 a MetallicAftertaste* 5.2 b 6.7 b 5.6 b 27.5 b Oily Mouth Coating 25.8 a 27.5 a24.3 a 23.9 a Aftereffect Salivating Aftereffect 38.7 a 38.5 a 41.2 a41.9 a Mouth Drying 38.1 b 40.4 b 38.6 b 49.1 a Aftereffect* *Indicatesa significant difference at the 95% confidence level. Where samplesshare the same letter, there is no significant difference at the 95%confidence level

The 30% Sugar Reduction sample is at parity with the Control and Steviasamples for Overall Sweetness in Immediate Aftertaste. The 35% SugarReduction sample is significantly less sweet compared to Control at thisstage, however by 1 minute it is equivalently sweet compared to theControl once again. The Stevia sample remains significantly more Bitter,Metallic, and Liquoricy tasting compared to the other samples. Allsamples leave a similarly low oily coating in the mouth and aremoderately salivating. The Stevia sample is significantly more MouthDrying compared to the rest of the samples.

Whipped Double Cream: Aftertaste at 1 Minute

35% Sugar 30% Sugar Attributes Reduction Reduction Control SteviaOverall Sweetness 41.0 a 41.1 a 47.5 a 45.9 a Aftertaste BitterAftertaste* 6.1 b 3.7 b 3.9 b 31.5 a Creamy Aftertaste* 38.3 a 37.3 ab38.1 a 29.5 b Liquorice Aftertaste* 0.1 b 0.2 b 0.2 b 51.6 a MetallicAftertaste* 8.0 b 7.7 b 5.2 b 29.0 a Oily Mouth Coating 21.9 a 25.3 a21.7 a 22.7 a Aftereffect Salivating Aftereffect* 31.3 ab 29.6 b 36.3 ab37.6 a Mouth Drying 47.3 ab 48.1 ab 42.5 b 51.5 a Aftereffect**Indicates a significant difference at the 95% confidence level. Wheresamples share the same letter, there is no significant difference at the95% confidence level1 Minute after Swallowing all samples are equivalently sweet overall.The Stevia sample remains significantly more Bitter, Metallic, andLiquorice tasting compared to the other samples. All samples leave asimilarly low oily coating in the mouth and are moderately salivating.The Stevia sample is significantly more Mouth Drying compared to therest of the samples.

Whipped Double Cream: Aftertaste at 2 Minutes

35% Sugar 30% Sugar Attributes Reduction Reduction Control SteviaLiquorice Aftertaste* 0.4 b 0.2 b 0.2 b 47.1 a Tingling Aftereffect 11.0a 13.6 a 10.3 a 14.8 a Numbing Aftereffect 18.6 a 22.0 a 20.3 a 19.7 aMouth Drying Aftereffect 48.4 a 49.0 a 46.5 a 51.0 a *Indicates asignificant difference at the 95% confidence level. Where samples sharethe same letter, there is no significant difference at the 95%confidence levelEven 2 minutes after swallowing, the Stevia sample continues to impartsignificantly stronger Liquorice flavors at a moderate intensity. By 2minutes, all samples are at parity for after effects; both Numbering andTingling are felt at low levels. Mouth Drying persists in all samples ata comparably moderate level.

Overall Sweet Flavor intensity as a function of time for whipped doublecream samples is shown in FIG. 1. Although the control is numericallyslightly sweeter at all time points, the differences for the most partare very small and are not statistically significant. All samples startsoff moderately high in Sweet intensity. Although there is a drop insweet flavor in all, samples retain a moderate sweet aftertaste by 1minute. Immediately after swallowing the 35% Sugar Reduction sample issignificantly less sweet compared to the Control; by 1 minute it is atparity with the Control once more. There is no significant difference inOverall Sweetness between the 35% and 30% Sugar Reduction samplescontaining the S1 composition.

Liquorice Flavor intensity as a function of time for whipped doublecream samples is shown in FIG. 2. The Liquorice flavor is a unique anddetrimentally perceived characteristic of the Stevia sample that makesit stand out from the rest of the samples being profiled. The flavor issignificantly stronger in the Stevia sample for the duration of therating. The flavor starts off strong in the mouth and reduces over timeleaving a moderately intense aftertaste by 2 minutes.

Creamy Flavor intensity as a function of time for whipped double creamsamples is shown in FIG. 3. The Reduced Sugar samples and Control arecomparably creamy at all time points. All three are significantly highercompared to the Stevia sample.

Bitter Flavor intensity as a function of time for whipped double creamsamples is shown in FIG. 4. Bitterness is not a key flavor feature inthe Control or Sugar Reduced samples containing the S1 composition.Bitterness remains significantly higher, at a low-moderate intensity, inthe Stevia sample compared to the rest of the sample set.

Mouth Drying intensity as a function of time for whipped double creamsamples is shown in FIG. 5. Mouth Drying is perceived at a similarly lowlevel in all samples while the whipped double cream is in mouth. MouthDrying increases for all samples once swallowed, significantly more soin the Stevia sample compared to the other samples. Drying continues toincrease by 1 minute, however the Stevia sample is only significantlymore drying compared to the Control. The 35% and 30% Reduced Sugarsamples are at parity with both the Stevia sample and the Control, andby 2 minutes all samples peak, leaving similarly moderate levels ofMouth Drying.

Overall the Sugar Reduction samples containing the S1 composition offera very similar sensory profile compared to the Control for allmodalities. Both Sugar Reductions containing the S1 composition areequivalently sweet compared to the Control and Stevia sample while inthe mouth and 1 minute after swallowing. The 35% Sugar Reduction sampleis significantly less sweet compared to the Control immediately afterthe cream is swallowed. The 35% and 30% Sugar Reduction whipped creamsare no more mouth drying than the Control. The Stevia sample stands outdue to its unique, intense, and residual liquorice flavor and itsdetrimental metallic and bitter flavors which are significantly strongercompared to the other samples. These notes clearly mask the creamyflavor, which is significantly lower compared to the other samples.

The present invention may be embodied in other specific forms withoutdeparting from the spirit or essential attributes thereof.

What is claimed is:
 1. A sweetener composition comprising one or moresweetener carbohydrates and/or sweetener polyols and a carrier compound;wherein: a. the carrier compound is silica; b. the sweetener compositioncomprises from 0.01% to 4% carrier compound weight/weight relative to asum total sweetener carbohydrate and sweetener polyol; and c. thesweetener composition has enhanced sweetness compared to a controlcomposition; wherein the control composition consists of the samecontents by identity and quantity as the sweetener composition butwithout the carrier compound.
 2. The sweetener composition of claim 1,wherein the one or more sweetener carbohydrates are sucrose, glucose,maltose, lactose, high fructose corn syrup, high maltose corn syrup, ora combination thereof.
 3. The sweetener composition of claim 2, whereinthe one or more sweetener carbohydrates are sucrose, glucose, or acombination thereof.
 4. The sweetener composition of claim 2, whereinthe one or more sweetener carbohydrates are high fructose corn syrup. 5.The sweetener composition of claim 1, wherein the sweetener polyol isselected from the group consisting of xylitol, maltitol, erythritol,sorbitol, threitol, arabitol, hydrogenated starch hydrolysates (HSH),isomalt, lactitol, mannitol, galactitol (dulcitol), and a combinationthereof.
 6. The sweetener composition of claim 1, further comprising anartificial sweetener, a natural sugar substitute, or a combinationthereof.
 7. The sweetener composition of claim 1, wherein the sweetenercomposition is formulated as particles.
 8. The sweetener composition ofclaim 7, wherein at least 50 percent of the particles are between about25 microns and 200 microns in diameter, or wherein at least 50 percentof the particles are between 25 microns and 74 microns in diameter. 9.The sweetener composition of claim 1, wherein the carrier compound isprecipitated silica, porous silica, silica gel, amorphous silica, or acombination thereof.
 10. The sweetener composition of claim 1, whereinthe composition comprises at least 90% sweetener carbohydrate orsweetener polyol and carrier compound by weight.
 11. The sweetenercomposition of claim 1, wherein the composition consists essentially ofwater and the sweetener carbohydrate and/or sweetener polyol and carriercompound.
 12. The sweetener composition of claim 1, wherein the carriercompound has an average particle size of up to 60 microns.
 13. Thesweetener composition of claim 1, wherein the carrier compound has aspecific surface area of at least 120 m2/g.
 14. The sweetenercomposition of claim 1, wherein the composition does not comprise DNA,protein, lignin, or magnetic particles.
 15. A sweetener compositionformulation comprising the sweetener composition of claim 1, wherein theformulation is a syrup.
 16. A consumable composition comprising thesweetener composition of claim 1, wherein the consumable product isselected from the group consisting of food products, beverage productsand pharmaceutical products.
 17. The consumable composition of claim 16,wherein the consumable composition is less bitter than the controlcomposition.
 18. The consumable composition of claim 16, wherein theconsumable composition comprises up to 2% silica w/w.
 19. The sweetenercomposition of claim 1, wherein the sweetener composition comprises0.01% to 2% silica.
 20. The sweetener composition of claim 1, whereinthe sweetener composition has lower caloric content as compared to thecontrol composition.